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La Pizza & La Pasta

La Pizza & La Pasta

While pizza and pasta are just the tip of the Italian iceberg, there is a reason these two culinary staples are the most beloved exports from Italy. Enjoy our seasonal selection just steps away from where our expert pasta chefs and dough-slinging pizzaioli (pizza makers) create dishes before your eyes.


MENU & HOURS          

Lunch & Dinner Menu

Lunch Prix-Fixe Menu - Served Monday-Friday from 11 a.m.-3 p.m. 

Eataly Restaurant Fest Menu (March 18-31)

Open Daily
11 a.m.-10 p.m.


How do you say "spring" in Italian? Answer: Eataly Restaurant Fest! From March 18–31, join us for a national two-week long dining festival in all of our restaurants in celebration of our new spring menus. Get a taste of typical Italian spring-infused dishes at La Pizza & La Pasta with an $18 two-course menu, plus $25 bottles of spring wines to pair. Mark your calendars and check back soon for the full Eataly Restaurant Fest menu!

P.S. Eataly Restaurant Fest is happening in all three of our restaurants. Get the full details!


Mondays-Fridays from 11 a.m.-3 p.m.

How does it work? It's simple! Stop by for lunch during the week and you can enjoy your choice of antipasto and piatto by our chefs for just $19! Lunch like an Italian with authentic dishes designed around speed, quality, and traditions.

New Prix-Fixe Menu

Eataly Pizza Neapolitan Style


Eataly has always been very strict in adhering to centuries-old Neapolitan technique when it comes to pizza: the crust must be tall and tender, the dough should be left to rise for at least 24 hours, and the ingredients should display the bounty of the Mediterranean. At our restaurant, you can watch as trained Rossopomodoro pizzaioli (pizza makers) prepare traditional Neapolitan pizzas using our patented golden wood-burning ovens that ensure the pizza cooks to perfection in 90 seconds.


The restaurant also boasts a bountiful selection of signature pasta dishes that need no translation. In addition to our housemade fresh pasta, the menu features specialty dry pasta imported from Gragnano. As the birthplace of dry pasta making, Gragnano is celebrated for its pasta across the world. Each shape is made with the highest quality dough that is bronze extruded and dried at low temperatures for up to 48 hours. The resulting pasta is textured and perfectly al dente, ideal for collecting sauce. Pairing seasonal ingredients with regional shapes, our chefs prepare your meal in an open kitchen, so you can enjoy the complete process.


It comes as no surprise that our pizza and pasta draw a crowd! If there happens to be a wait when you visit, enjoy a glass of wine at Il Vino, a connected bar with more than 100 regional Italian varieties to enjoy by the glass.

Authentic Neapolitan Pizza with mozzarella and tomatoes from Eataly's La Pizza & La Pasta restaurantSpaghetti Cacio e Pepe Boston

Book your table today!